Curried sweet chili peppers
- olive oil
- 10 oz. sweet onion, like walla walla
- a large garlic clove (or 2 small ones), minced
- 3 sweet chili peppers (about 13 oz.)
- 1/2 teaspoon curry powder diluted in 2 tablespoons of warm water
- sea salt, to taste
- thin slices of my homemade robiola
Warm up some olive oil in a large pan. Slice the onion lengthwise into thin sections no wider than 1/4 inch and separate the layers so you have short ribbons. Add to the pan together with the garlic, stir to coat and let cook on medium low heat while you prepare the peppers, stirring every now and then.
Cut the peppers lengthwise. Carve out and discard the stem portion, and the seeds and ribbing inside. Cut each half in half crosswise and finally slice each piece into short ribbons no wider than 1/4 inch. Add to the pan, stir and then add the diluted curry. Stir well, cover and cook on gentle heat until the peppers are of the desired tenderness. Every few minutes, uncover and stir.
When the peppers are ready, adjust the salt and stir, then remove the pan from the heat. Distribute the cheese over the peppers, cover the pan again and let the cheese soften for a few minutes, while you let your mouth water. Serve and eat right away.